Beer Can Date Bread

Here’s a recipe straight out of somebody’s grandmother’s recipe box, and it’s a keeper.

Date bread batter gets spooned into oiled empty beer cans and baked upright, producing tall, perfectly round little loaves that slice into the most charming circles you’ve ever seen.

Maple syrup sweetens the batter instead of sugar, pecans add crunch, and boiling beer poured over baking soda-dusted dates creates a fizzy, caramelized base that makes the crumb incredibly moist.

These make fantastic homemade gifts wrapped in parchment and tied with twine.

Pro Tips

• Only fill the cans halfway. The batter rises as it bakes and will overflow if you go higher.
• Do not slice this bread the same day you bake it. It needs a full 24 hours to set up or it will crumble apart on you.
• Let the beer and date mixture cool completely before adding it to the creamed butter mixture. Hot liquid will cook the eggs and melt the butter unevenly.
• Watch the bake time closely. It can range from 15 to 30 minutes depending on your oven and the size of the cans. Look for the tops to split and test with a toothpick.